Perfect for a cozy weekend — This chicken and shrimp gumbo soup is a streamlined and lightened version of the Cajun classic. Gumbo has been a traditional Cajun food for generations. We’ll make this soup from a strong stock, chicken and shrimp, a thickener (here okra and a gluten free rice flour), and various vegetables such as celery, bell peppers, and onions. And of course, we don’t forget the famous Cajun seasoning. The great point is that this kind of dish is always better reheated!
Ingredient list for the chicken & shrimp gumbo soup
Yield: 6 servings
- 1 onion
- 1 green pepper
- 2 celery stalks
- 1 clove of garlic
- 1 tbsp neutral oil (sunflower, canola or rapeseed oil)
- 1 tbsp butter
- 4 tbsp toasted rice flour, gluten-free
- 2 or 3 tbsp Cajun seasoning (recipe here)
- 1 tbsp Worcestershire sauce, gluten free
- 8 cups (2l) water
- 20 medium shrimp, peeled (or more)
- 1 cup of frozen cut gumbo (okra). About ½ inch or 1 cm thick. Avoid canned gumbo because it has no taste at all.
- 8 chicken breasts
- Steamed rice
1. Puree onion, pepper, celery and garlic with your blender or food processor.
2. In a large pot, heat the butter and oil, and fry gently the previously mashed vegetables. Add the roasted flour and stir well to coat all the vegetable puree.
3. Pour water over vegetables. Add Cajun spices and Worcestershire sauce and bring to a boil. Reduce heat and cook slowly, uncovered, for 1 hour. Taste and continue cooking if the soup is not tasty enough. Season with salt.
4. Coat the chicken breast with Cajun spices and fry in a little oil or cocoa butter. Add to the broth with shrimp and okra. Continue cooking for 30 minutes.
5. To serve, pour a generous portion of cooked rice in bowls and top with the soup. Sprinkle a bit of the Cajun spice mix on the soup.
(Photo by: Miss Diane)